Name: Chorizo, haloumi and potato platter
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: 500g chat potatoes; 56.88 gm olive oil; 3 x 150g chorizo sausages, cut diagonally into 1cm thick slices; 2 x 180g packets haloumi, thinly sliced; 200g marinated olives; Lemon wedges, to serve; Small mint leaves, to serve; 18.20 gm olive oil; 1 medium brown onion, finely chopped; 2.50 gm paprika; 2.50 gm smoked paprika; 2 tsp red wine vinegar; 5.00 gm caster sugar; 400g can crushed tomatoes

Chorizo, haloumi and potato platter

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Create a festive share plate with chorizo, haloumi, and potatoes for your next party.

Ingredients:

500g chat potatoes
56.88 gm olive oil
3 x 150g chorizo sausages, cut diagonally into 1cm thick slices
2 x 180g packets haloumi, thinly sliced
200g marinated olives
Lemon wedges, to serve
Small mint leaves, to serve
18.20 gm olive oil
1 medium brown onion, finely chopped
2.50 gm paprika
2.50 gm smoked paprika
2 tsp red wine vinegar
400g can crushed tomatoes

Instructions:

Preheat your oven to 220°C/200°C fan-forced. Place potatoes in a small roasting pan, drizzle with 1 tablespoon of oil, and season with salt and pepper. Mix well to coat evenly. Roast for 40 minutes until potatoes are tender.
To prepare the tomato and paprika sauce, start by heating oil in a saucepan over medium heat. Cook the onion, stirring occasionally, until softened, about 5 minutes. Stir in the paprika and cook for another 30 seconds until fragrant. Next, add the vinegar, sugar, and tomatoes, then season with salt and pepper. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for about 15 minutes until the sauce has thickened. Finally, transfer the sauce to a bowl and enjoy!
Heat more oil in a non-stick frying pan over medium heat. Cook chorizo and haloumi in batches for 2 to 3 minutes per side until golden and crispy. Place on a paper towel-lined plate.
Assemble potatoes, chorizo, haloumi, olives, and lemon wedges on a platter. Garnish with fresh mint and serve alongside Tomato and paprika sauce.

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